And then there is this refreshing, delicious Strawberry Lemon Sorbet. It’s sweet, but not overwhelmingly so. (And you can play with the sugar in the recipe to reduce it if you want.) Kids and adults, alike, will love it. It’s the perfect ending to any Passover meal — even your seder!
Lemon Strawberry Sorbet (Kosher for Passover – But Not Just for Passover!)
2 cups sugar
4 cups water
3/4 – 1 cup fresh squeezed lemon juice (approximately 3 medium lemons)
2 cups hulled strawberries
1 1/2 cups ice
Heat sugar and water in a sauce pan over medium heat until the sugar is fully dissolved.
Remove from heat and add fresh lemon juice.
Pour lemon liquid into blender. Add strawberries and ice, and blend until fully mixed. If your blender is small, you may want to do this in two batches. (I use my Blendtec with a dedicated Passover jar and it fills the whole thing.)
Pour mixture into 9×11 pan (or freezer-safe dish of your choice), cover with plastic wrap and freeze for at least five hours. Use an ice cream scoop to serve.
Word to the wise: Keep your hand on top of the blender at all times. Or you’ll have a sticky mess all over your counters.
And a note about consistency: The first time I made this, I wasn’t 100% pleased with the consistency – it wasn’t quite as creamy as sorbet usually is. I read somewhere that you can add two tablespoons of vodka to keep it from fully freezing, but then my very smart readers taught me the trick for getting a perfectly creamy sorbet sans vodka.
(Not that there’s anything wrong with vodka…)
So be sure to read the comments of this post!